Method:-1. Preheat oven to 350 deg F and place rack in center of oven. Butter or spray with a non-stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.2. In a medium bowl, whisk together the eggs, milk, and vanilla extract.3. In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl . Gradually add the remaining egg mixture, in 2 addition to incorporate the egg and strengthen the cake's structure.4. Scrape the batter into the prepared pan smooth the top with an offset spatula or the back inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminium foil after about 30 minutes.5. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.6. The pound cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.7. Makes one 9 x 5 x 3 inch (23 x 13 x 18cm) loaf.

Method:-

1. Whisk together the lemon juice, garlic and ginger. Place prawns in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry.

2. Mix together all ingredients. Place prawns back in the baking dish and cover with the marinade. Cover with plastic wrapand refrigerate for 1 hour. Thread 4 shrimp on a skewer and grill for 3 to 4 minutes on each side.

Method:-1. Dip the bread slices in water, soaking them well. Remove and squeeze out all the water.2. Mix together the lamb mince, bread slices, garam masala, onion, green chilies, mint leaves, and salt.3. Keep aside for one hour.4. Divide the mixture into 10 portions.5. Add salt to the eggs and stir. 6. Now with wet hands, mold the mixture around the skewers pressing and shaping to about 5 1/2 " long kebabs. 7. Gently remove the kebabs from the skewers and sip them in the egg mixture, then roll them out in the bread crumbs and fry until golden brown.8. Drain the excess oil and serve!.

***TipIf Long Mangsho Seekh Kebabs is not your thing- You can make Mansho Cutlets instead!

1. Heat a cup of water and stir in the jaggery. Strain to remove scum and pour it back into the pan and cook for about 5 minutes until treacly. Keep this aside.

2. Peel and chop the bananas into 3 parts an d steam in 2 cups of water for 10 minutes until fruit turns soft. Alternatively, pressure cook for one or two whistles. Blend and add to the jaggery mixture. Stir over a medium flame for 3-4 minutes until it thickens and leaves the sides of the pan.

3. Add the ghee and cardamom powder, stir for 2 more minutes and turn off the heat.

Thursday, May 31, 2012

My Bengali friend says- "At certain points during the phase of the moon, believe it or not Bengalis are vegetarian :-) "

A lot of emphasis is put on vegetarian dishes, and interesting combination are used to make wholesome vegetarian meals.

This dish is perfect for breakfast with Luchi's or served at the start of a meal with other fried vegetables!

Ingredients:-

1 tsp turmeric

1/2 tsp salt

2 medium sized eggplants, cut into 1/4-inch-thick rounds

1 tbsp all-purpose flour

mustard oil

Method:-

1. Rub the turmeric and salt unto the eggplant rounds, and sprinkle a little water over to moisten them. Dust with the all-purpose flour.

2. Heat the mustard oil in a shallow frying pan until smoking. Allow to cool slightly, then add the eggplant rounds in batches, turning them once they are golden brown on one side, and frying until golden brown on the other. The finished eggplant should have a soft center and crisp skin.

3. This must be eaten straight from the pan :P AND I MEAN IT!

***Tip

There are two ways in which to judge whether your eggplant is suitable for this dish. The eggplant should not be too firm when pressed, and when tapped with your fingernails, there should not be a hollow sound.

Tuesday, May 29, 2012

Ingredients:-2 cups cooked (French beans, green peas, cherry tomatoes, cauliflower, mushrooms, carrots, sweet corns, black pitted olives and so on)2 cups cooked, Jumbo Shell Pasta Generous portion, cheese mozzarella/processed Salt to taste1 tbsp hot and sweet sauce Approx one and half cup of White sauce Butter – as needed3 to 4 tbsp all purpose flourVegetable stock – if available else use plain waterFor The White sauce1.Heat a sauce pan on medium flame and put the all purpose flour into it.2. Keep stirring so that it doesn’t burn. Once the color changes slightly take it of the flame and add vegetable stock and keep on stirring it to avoid lumps.3. Again, keep the sauce pan on medium flame and stir it till it becomes thick. Add some salt and black pepper while stirring. Switch off the flame, keep the saucepan aside and let it cool.

Method:-1. Once the white sauce is done then its all about mixing and baking.2. In a mixing bowl, add the boiled vegetables, white sauce, hot and sweet/chilly sauce and mix it very gently.3. Now stuff the Jumbo Pasta Shell with the above mix.4. Grease the baking tin with butter and spread a layer of the above mixture followed by a layer of cheese. This way fill the baking tray and on the top again add some more cheese.5. Preheat the oven on high temperature and keep the pasta inside till you see the cheese on top turning golden brown.6. Serve hot.

Monday, May 28, 2012

This dish from Kerala- is made in many different ways across the state. The common characteristic is the use of buttermilk or yogurt, but the vegetables and spice mix vary.

It is eaten as an alternative to a dal dish along with meat or fish.

Green bananas have green skins and are harder version of ripe bananas, they taste bland and starchy and are widely grown in Kerala.

They can be omitted if you cannot find them :-)

Ingredients:-

100g green banana, peeled and sliced into 3 cm pieces (optional)

100g yam, peeled and cut into 3 cm cubes

4 green chilies, slit in half lengthwise

1 tbsp freshly ground black pepper

1 tbsp ghee

1 litre buttermilk or 500g natural low-fat yogurt

1 small coconut, grated

1/2 tsp cumin seeds, roasted and ground

1/2 tbsp fenugreek powder

salt to taste

Method:-

1. Bring 150ml of water to the boil in a pan. Add green banana, yam, green chilies, turmeric, some salt and the pepper, cover and cook until the water is absorbed. Pour in the ghee and stir.

2. Add the buttermilk, return, to the boil and cook for 10 minutes, then mix in the grated coconut and cumin seeds. Boil for a further 5 minutes.

3. In a separate small pan, heat the coconut oil and add the black mustard seeds and the dried chilies. Take the pan off the heat when the mustard seeds darken and splutter, about 2 minutes. Add the cooked kalan.

Sunday, May 27, 2012

6 large tomatoes, skinned and chopped fine (you can use 2 tbsp tomato paste and 3 tomatoes instead as well)

5 green chilies, cut lengthwise

3-4 curry leaves

1 cinnamon stick

2 carrots, finely chopped

100g french beans, finely chopped(optional)

1 tsp sugar

a pinch of asafoetida

1/2 tsp of turmeric

1/2 tsp black mustard seeds

salt to taste

For The Garnish:-

a handful of coriander leaves, finely chopped

Method:-

1. Heat the oil in a large pan and add the onions, cooking until just softened. Add the tomatoes, green chilies, carrots, french beans and sugar together with 400ml of water and simmer for about 15-20 minutes on low flame in an uncovered pan.

**For The Tempering- Heat the oil in a small pan and add the asafoetida, turmeric, black mustard seeds and curry leaves. As they splutter and darken, pour them into the tomato curry. Garnish with finely chopped coriander leaves.

This tomato curry is eaten with boiled rice, meat and fish dishes in a Mangalorean meal!

Method:-
1. Heat the oil in a pan. Add the asafoetida, mustard seeds, urad dal and curry leaves. Stirfry till the dal turns reddish.
2. Add the onion, beans, and green chilies and stir fry for a couple of minutes. Add a little salt and the sugar and 1 cup of water, cover the pan and simmer gently for about 10 minutes.
3. Serve hot, with fish curry and rice!

Friday, May 25, 2012

Mango pickle is the most commonly used pickle in India; here only the juices and not the pieces of mango are used- this is called mango pickle masala!

Ingredients:-

2 tbsp vegetable oil

2 onions, finely chopped

3 tomatoes, skinned and chopped

1 tsp turmeric

8 large potatoes, peeled and quartered(you can use baby potatoes,canned)

2 tbsp mango pickle masala

a handful of coriander, chopped

salt to taste

Method:-

1. Heat the oil in a large frying pan. Fry the onions over a high heat, stirring them continuously until they turn medium brown. Add the tomatoes and keep stirring until the mixture turns into a smooth paste.

2. Season with some salt and the turmeric and after 1 minutes add the potatoes and 50 ml of water. Cover the pan and cook the potatoes for about 20 minutes on a low heat. The water will have evaporated.

3. When the potatoes are tender, add the mango pickle masala(not the mango pieces) and stir in.

4. Garnish with chopped coriander and serve hot, with rotis, dal and raita.

Thursday, May 24, 2012

This delightful dish is a family favorite and utterly simple to prepare.

Mung beans are grown in winter in the Northern India and are cooked in the pod on an open fire. The pods open with a splutter and the hot mung bean, or green gram, is eaten plain or spiced with lemon juice.

Method:-1. In a pan, heat the oil and saute the spring onions for about 2-3 minutes, then add the mung beans. Cover and cook on low heat for about 10 minutes until they squash easily between your fingers. Season with some salt.3. Sprinkle with garam masala powder and serve hot, with rotis and dal.

Method:-1. Mix everything together in the pressure cooker. There is no need to heat oil etc.2. Close the cooker and give 2 whistles. Keep on low flame/heat for about 15-20 minutes.3. Remove from fire.4. When the pressure drops, open the pressure cooker. Check for tenderness. *** If required pressure cook for a few more minutes.5. Return to fire and cook for about 5-10 more minutes, till a thick masala remains and the mutton looks well fried.6. Garnish with fresh dhania and serve hot with Roti!

Method:-1. Preheat the oven to 350 deg F/ 180 deg C.2. Grease and line an 8 x 4 x 2-inch/20 x 10 x 5-cm loaf pan.3. Sift together the flour and baking powder in a large bowl.4. Beat together the eggs, oil, bananas, cream and vanilla extract in a large bowl.5. Stir into the dry ingredients, mixing until evenly combined.6. Fold in the flour mixture, cranberries and walnuts and mix till just moistened.7. Spoon into the prepared pan, leveling with a palette knife.8. Bake in the preheated oven for about an hour, or until risen, firm and golden brown.9. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.10. Decorate with shreds of coconut and serve!

About Me

Definitely,not my formula recipes.My work wid these enchanting recipes is certainly inspired by other chef's & cookbook authors!I've treasured all the cookbooks till date-right from my mother's kitchen to mine:)So,here is my blog full of Treasure wid Pleasure Just For U!Looking fwd for some cooking n' more wid all of U!BUT, b4 that allow me to introduce myself-As an individual,I am very secure in my myself.I try to remain totally unperturbed by what people think about me,I know for a fact that I cannot control people's thoughts especially those who are insecure in themselves.I respect their business and their boundaries. Those who are equally secured will know what I mean.The only thing that would truly bother me is if I ever thought any lower of myself than I truly am:)
I'm definitely unusual & I know that it threatens or attracts a lot many;) I am in habit of questioning & breaking norms and that's just my natural reaction.I believe that the sky is the limit.There's so much to explore while we ignorantly limit ourselves to petty differences.
My past has been quite challenging,I successfully sailed through it.& of course,I owe all of this to my loving husband PARTH!